Culinary Arts I Certificate
This two-semester certificate in Culinary Arts is designed to provide students with career training for entry-level positions in the culinary industry. The Certificate can also be used as a foundation for completing the Culinary Arts, A.A.S. degree at the Academy of Culinary Arts.
Upon Completion of this program students will be able to:
- Demonstrate professionalism and exceptional work ethics;
- Participate in community service activities;
- Work effectively in teams;
- Identify environmental and conservation issues related to the culinary industries;
- Demonstrate knowledge and skills appropriate for entry-level positions in the culinary field;
- Practice life-long learning as it relates to career goals;
- Compare and contrast traditional and non-traditional career opportunities;
- Identify industry sanitation standards;
- Know and apply industry equipment safety standards;
- Apply basic cooking techniques; correctly interpret recipes and procedures; and apply food safety in product preparations;
- Demonstrate effective communication and computation skills
For information regarding this certificate, please contact the Culinary Department at (609) 343-4944.
| Courses | Credits |
|---|---|
| GENERAL EDUCATION COURSES - 6 Credits | |
| Communication (3 credits) | |
| ENGL101-Composition I |
3
|
| Mathematics-Science-Technology (3 credits) | |
| CISM125-Introduction to Computers |
3
|
| TOTAL GENERAL EDUCATION CREDITS |
6
|
| PROGRAM COURSES - 24 credits | |
|
CUBP110-Foundations of the Bakeshop |
2
|
| CULA134-Operating the Successful Kitchen |
2
|
|
CULN101-Introduction to the Culinary Profession |
2
|
| CULN108-Introduction to Sensory Evaluation & the Cold Foods Kitchen |
2
|
| CULN125-Kitchen Foundations: Soups, Stocks and Sauces |
2
|
| CULN130-Vegetables, Starches and Grains |
2
|
| CULN134-Breakfast Cookery |
1
|
| CULN140-Culinary Math for the Successful Chef |
1
|
| CULN158-Cooperative Education I |
1
|
| CULN165-Meat Cookery |
2
|
| CULN170-Poultry and Seafood Cookery |
2
|
| CULN175-Nutrition for Culinary Professionals |
2
|
| CULN235-A la Carte Restaurant Production |
2
|
| CULN188-Cooperative Education II |
1
|
| TOTAL PROGRAM CREDITS |
24
|
| TOTAL CREDITS REQUIRED FOR CERTIFICATE |
30
|
| (CULI) EFFECTIVE FALL 2019 |
RECOMMENDED SEQUENCE OF COURSES
| Course Code | Course Name | Course Credits |
|---|---|---|
| First Semester (14 credits) | ||
| ENGL101 | Composition I | 3 |
| CULN101 | Introduction to the Culinary Profession | 2 |
| CULN108 | Introduction to Sensory Evaluation & the Cold Foods Kitchen | 2 |
| CULN125 | Kitchen Foundations: Soups, Stocks and Sauces | 2 |
| CULN130 | Vegetables, Starches and Grains | 2 |
| CULN134 | Breakfast Cookery | 1 |
| CULN140 | Culinary Math for the Successful Chef | |
| CULN158 | Cooperative Education I | 1 |
| Second Semester (16 credits) | ||
| CISM125 | Introduction to Computers | 3 |
| CUBP165 | Meat Cookery | 2 |
| CULN170 | Poultry and Seafood Cookery | 2 |
| CULA140 | Operating the Successful Kitchen | 2 |
| CUBP110 | Foundations of the Bakeshop | 2 |
| CULN175 | Nutrition for Culinary Professionals | 2 |
| CULN235 | Al la Carte Restaurant Production | 2 |
| CULN188 | Cooperative Education II | 1 |